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dc.contributor.authorEfraim, Priscilla; et al.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2023-02-17T19:20:08Z-
dc.date.availablePT_Br
dc.date.available2023-02-17T19:20:08Z-
dc.date.copyright-
dc.date.issued2011-
dc.identifierPT_Br
dc.identifier.citationProcedia Food Science, v. 1, p. 1633-1637, 2011.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/641-
dc.description.abstractThis study evaluated the influence of the application of three types of phytosterols (A- encapsulated pine phytosterol powder; B- oil-based soy phytosterol and C-powder soy phytosterol) in the rheological and sensory properties of dark chocolate. It was observed that the application of phytosterols influenced the rheological properties of the chocolates, mainly the A and C types. On the other hand, the rheological behaviour of the chocolate with B phytosterol was similar to the standard chocolate. In the sensory evaluation, the chocolates with B and C phytosterol showed similar results compared to the standard chocolate in the various attributes tested. Chocolate A presented the lowest acceptance for some of the sensory attributes evaluated.pt_BR
dc.formatPT_Br
dc.languagePT_Br
dc.language.isoenpt_BR
dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectChocolatept_BR
dc.subjectPhytosterolspt_BR
dc.subjectRheological parameterspt_BR
dc.titleInfluence of phytosterols addition in the rheology and sensory attributes of dark chocolatept_BR
dc.title.alternative11th International Congress on Engineering and Food (ICEF11)pt_BR
dc.typeArticlept_BR
dc.date.updated-
dc.subject.cnpqPT_Br
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